Fall is upon us, which means the holidays are just around the corner. I’ve already started testing dishes on my guinea pigs in preparation for all the dinner parties and family get-togethers the season entails. With big cubes of tender kabocha pumpkin, sweet red bell pepper and whole basil leaves glazed in a tangy balsamic glaze, this quick side dish was a recent hit. It’s the perfect way to add a splash of color to your autumn table.

Frying all the ingredients not only preserves their vibrant hues, but it also makes them sweeter and more flavorful. The basil, in particular, retains its stunning emerald green color while becoming crisp and translucent. Just be sure to remove any excess water from the surface of the leaves and use care when you fry them as they will splatter and pop.

Although kabocha should be available in most upscale grocery stores around this time of year, if you can’t find it, you can substitute butternut squash or acorn squash in its place.

Balsamic Glazed Kabocha

With cubes of tender kabocha pumpkin, sweet red bell pepper and whole basil leaves glazed in a tangy balsamic glaze, this quick side dish is a hit. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)

Ingredients

• 2 tablespoons thick balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• vegetable oil for frying
• 10.6 ounces kabocha pumpkin (cut into 1/4-inch thick slices)
• 1 small red bell pepper (seeds removed and cut into squares)
• 10 basil leaves

Directions

1. In a heat-resistant bowl, add the balsamic vinegar, salt, and pepper, stir to combine.
2. Heat 1-inch of oil in a deep heavy-bottomed pot to 340 degrees F.
3. Fry the kabocha pumpkin until a toothpick passes readily through a thick piece. Transfer with a slotted spoon directly into the balsamic mixture and toss to coat.
4. Fry the red bell peppers for about 30 seconds and then use a slotted spoon to transfer directly to the bowl with the kabocha.
5. Make sure the basil leaves don't have any water on them. Put the leaves in the slotted spoon and stand back from the pot as you toss the leaves into the oil. They will make a thunderous crackling noise, and the oil will splatter so be careful. The leaves are done when they stop making noise (10-20 seconds). Drain the basil on paper towels.
6. Plate the balsamic glazed kabocha and garnish with the fried basil.

Yield: Makes 4 side-dish-size servings